Unbelievably easy mince pies

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• Krisser

  10 October 2010

  Krisser rated and commented on this recipe

  

  I have made these pies for the last 3 years and find them utterly delicious. When I first made them I found the pastry a bit difficutly to work with, but once I got the hang of it I was rocking. I have no difficulty with the pies sticking as I leave them for a few minutes after they come out of the oven. I now have to make them and the boozey mincemeat every year by request of the family who love the shortbread like pastry.

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• Gem

  11 October 2010

  Gem rated and commented on this recipe

  

  I was searching for a nice mince pie recipe and thought I would have a go at this one. I didn't like mince pies at all before these ones. Oh my gosh, they are gorgeous, even I love them. So easy to make and my boyfriend begged me to make another load! I am so pleased, I used the finest boozy mince meat from Tesco which gave them a nice little kick. Will try to make own mincemeat though at some point as great recipe suggested on here. Mine didn't break at all although I did keep an eye on them in the oven as one lot nearly burned on the bottom slightly but rescued in time. I did grease the trays with a little butter. Easy and nice way to mould them too, they looked great. Thank you very much!

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• justineaguilera

  07 November 2010

  justineaguilera rated and commented on this recipe

  

  I have just made these for the first time, i found making them very easy and fun! I had read in the comments that people had greased there tins before to stop them sticking so i also did this but for some reason out of the 12 I made only 9 weren't stuck in the tin!!! My boyfriend did enjoy them though.

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• justineaguilera

  07 November 2010

  justineaguilera commented on this recipe

  I have just made these for the first time, i found making them very easy and fun! I had read in the comments that people had greased there tins before to stop them sticking so i also did this but for some reason out of the 12 I made only 9 weren't stuck in the tin!!! My boyfriend did enjoy them though.

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• Numptycook

  08 November 2010

  Numptycook rated and commented on this recipe

  

  Rashly I made a promise to the team I work with to bring in Mince Pies. I found this recipe and read all the reviews. Then I discovered I no longer had any baking tins - it's been a long time since I baked! Rushed out and bought the only ones I could find, 5 mins before all the shops shut. I decided to add a little of the egg to help bind, intending to roll the pastry. Then realised I no longer had a rolling pin, or pastry cutters. So I took a small ball of pastry, rolled it in my hands, patted it into a flat disc, and lined the trays - easy peasy. I greased the tins (they being cheap and of unknown quality). I got 16 from the pastry. I let them cool for 5 -10 mins and they lifted out really easy. My husband does not like sweet pastries but demanded to test. He now wants to know when I am making more, and wants me to make some for my Mother-In-Law! My team equally loved the buttery, crisp pastry - went down really well.

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• Pegasusprincess

  12 November 2010

  Pegasusprincess rated and commented on this recipe

  

  I used some of my Delia's homemade mincemeat for these and the results were fantastic. I admit it is a bit of a faff to fill each pastry hole like this instead of rolling it out as the mixture is too crumbly to do that, but the tasty crumbly pie is well worth it. My new mince pie favourite recipe!

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• Top Cat

  16 November 2010

  Top Cat rated and commented on this recipe

  

  These are bloomin' lovely! I will not be buying any from the shops again. I also used an egg in the pastry and was pleased with the result. Lovely light and crumbly pastry - delicious!

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• Didgestar

  17 November 2010

  Didgestar rated and commented on this recipe

  

  Fantasic ! Simple but perfect mince pies every time

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• KAZ

  19 November 2010

  KAZ rated and commented on this recipe

  

  Wow, fabulous pastry, rich and buttery. I found the pastry very crumbly eventhough I added half the egg so I didnt even attempt to roll it out and just squashed it into the tin. I wont buy another mince pie, these are by far the best I've tasted.

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• Annie

  20 November 2010

  Annie commented on this recipe

  My boyfriend loved the crumbly texture of these but it was quite a dry mixture and tricky to work with if you're not a pro. I haven't tried adding beaten egg but find that if you line the tins with a strip of greaseproof paper, you can simply lift out the pies one by one - it works well.

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• wifeywebb

  20 November 2010

  wifeywebb commented on this recipe

  Yummy scrummy mince pies - went down a treat with my lot!! Have tried several ways to stop them sticking, and found that using strips of greaseproof paper works well, or baking in cake cases. Will be making many more!!!

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• joannelv41

  21 November 2010

  joannelv41 commented on this recipe

  I make these mince pies every year and every one who has them loves them. I have the butter at room temp' makes it a lot easer to mold and move about if you can't fill the 18 cups, I use Duerr's luxury 1881 mincemeat which has cherrys sherry and brandy in it, and if you want to make 24 you need ; 225g butter, 350g flour, 100g sugar, and a larger bowl to mix it in,can be hard work, but worth the effort! yum.

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• Anne

  21 November 2010

  Anne rated and commented on this recipe

  

  A great recipe for those who struggle when handling pastry

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• Suzie

  21 November 2010

  Suzie rated and commented on this recipe

  

  Best mince pies ever, have not used another recipe in over 2 years!

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• ella bella

  22 November 2010

  ella bella rated and commented on this recipe

  

  Gorgeous mince pies!! very easy pastry to make and handle, didn't stick at all and a lovely crispy biscuity texture. I ran out of mince meat so i filled the remaining cases with lemon curd, Yummy!!

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• Dem

  23 November 2010

  Dem rated and commented on this recipe

  

  Did these today, never made mince pies before and they tasted delicious! I did add a little beaten egg and I did grease the tins. They were perfect.

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• Katie

  24 November 2010

  Katie commented on this recipe

  Just made a batch of these mince pies and they were fab ! Surprised myself as I haven't been able to make pastry before. These were indeed....very easy.

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• nicolammorris

  24 November 2010

  nicolammorris commented on this recipe

  First batch of the season made - absolutely yummy!! This is the only recipe I will ever use again! Next year I'll make my own mincemeat to go in them - can't wait!

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• Claudia Gough

  28 November 2010

  Claudia Gough commented on this recipe

  Just made these. And they were the first mince pies I've made. They were very nice, except even with well-greased tins, the pies were very difficult to get out of the tins, although that may have been because I made the bases to thick and didn't alter the temperature for fan-assisted ovens. I am going to have another go.

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• purepurple

  28 November 2010

  purepurple rated and commented on this recipe

  

  I made these today, beautiful. I used a mini muffin tin so I had bitesize mince pies. Easy to make and looked great. Pastry is not my forte but these came out well. I used my Mums homemade mincemeat which I hink gave them the edge!

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Ingredients

• 225g cold butter , diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg
• icing sugar , to dust

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Difficulty and servings

Makes 18 pies

Preparation and cooking times

Prep 30 - 40 mins

Cook 20 mins

Can be frozen uncooked

Ingredients

• 225g cold butter , diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg
• icing sugar , to dust

Per pie

222 kcalories, protein 2.0g, carbohydrate 30.0g, fat 11.0 g, saturated fat 7.0g, fibre 1.0g, sugar 12.0g, salt 0.26 g

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